4 chicken thighs, boneless*
1 bunch asparagus, trimmed
about 2 lbs small or new potatoes, any kind, cut in half, or quartered if large
salt and pepper
optional seasonings: lemon juice, garlic powder, seasoned salt, paprika, Parmesan cheese
- Heat oven to 425°F.
- Toss the potatoes in about 2 tablespoons of olive oil in a bowl. Season with plenty of salt and some pepper, or seasoned salt. Add some garlic or paprika if you’re in the mood. Spread on a baking pan, leaving room for the chicken and asparagus. Roast for 15 minutes.
- Toss the chicken thighs in the bowl with about 1 tablespoon of olive oil and also season how you like with salt and other seasoning. Remove the pan from the oven and add the chicken thighs. Roast for 15 minutes.
- Remove the pan from the oven and add the asparagus spears. They will be snug but that’s ok. Drizzle with a little olive oil. Season with salt. Turn the potatoes if they are very browned on the bottom. Sprinkle some Parmesan cheese over the potatoes at this point, if desired. Roast everything for another 15 minutes. Remove from oven and squirt some fresh lemon juice over the asparagus, if desired. Serve immediately.
*You can use bone-in thighs but start the chicken cooking at the same time as the potatoes.